Mousse au Chocolat

Mousse au Chocolat

Brought to you by: Duncan F., Julian Middle School
Warning: this dish contains raw eggs. My mom uses only the freshest pasteurized eggs and no one she’s served it to has ever gotten sick from it, but try this recipe at your own risk.

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Ingredients:

• 4 ounces semisweet chocolate
• 4 tables of butter
• 4 separated eggs
• ¼ teaspoon cream of tarter
• 2 tablespoons Grand Marnier (orange liquor) or rum or ½ teaspoon of orange extract.
• ½ ounce semisweet chocolate

Procedure:

Over simmering water in the top of a double boiler, melt 4 ounces Semisweet Chocolate, broken into pieces and 4 tablespoons of butter.

Stir the butter and chocolate until it is smooth and set it aside to cool.


Carefully separate eggs; yolks in one bowl, whites in another.

Beat 4 egg yolks in a mixer until they are very thick.


Fold in 2 tablespoons of Grand Marnier or rum or ¼ teaspoon orange extract and the melted chocolate.


Beat 4 egg whites with the cream of tarter until they stand in soft peaks.


With a vegetable peeler shave ½ ounce of semisweet chocolate.

Sprinkle the chocolate shavings over the whipped egg whites.


Fold the chocolate mixture into the egg whites with a wooden spoon.

Divide mixture in to 6 small dishes. Chill 4 hours before serving.



Serve with whipped cream.


Enjoy!